Wedding of Asparagus & Belgian Endives in a White Church

Beer Used: 

Makes 4 servings:

- 16 Asparagus
- 4 Belgian Endives
- 1 can Wittekerke Belgian Wit Beer, you need about 2/3 of the can or 8 oz
- 8 tablespoons butter
- 1 tablespoon mustard
- 1 dash of cayenne pepper
- parsley
- 4 eggs
- pepper and salt

How to prepare:

Clean the asparagus and the Belgian Endive. Add Asparagus to a pot with 1 inch water, the endives to another pot with 2 oz. Wittekerke. Add pepper, salt and one knife-point of sugar to the endive. Bring both pots to a boil for about 5-6 minutes until crisp and tender.

- Put egg yolks in pan, add the mustard and the rest of the Wittekerke beer (6 oz).

- Melt the butter in the microwave. Add the butter in the pan, add pepper and salt to taste, and whisk everything while heating very light. Finish off with a dash of cayenne pepper. Remove from heat for a minute to let the sauce thicken.

- Take the Endives and the asparagus out of their pots, and divide them side by side on four plates. Pour your Wittekerke sauce over the veggies with a spoon. To garnish add a little bit of fine chopped parsley on top. Serve with a piece of bread and a cooled Wittekerke. Cheers.

Serve with a piece of bread and a cooled Wittekerke. Cheers